Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesirable?
It seems a little strange because ...

I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...

When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to refrigerate and use within 2 or 3 days, ...

First of all, I don't know the difference between stock, broth and bouillon in english (not my native language), but what I mean is when you cook for example a chicken carcass with vegetables for a ...

Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups).
My current idea is to turn this beef broth into a soup or a stew. Here's what ...

I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. How do i go from roasted squash and asparagus to having a flavor dense but low volume ...

I recently cooked spare ribs by poaching/boiling them first, then roasting them in the oven. As such, I'm left with a couple of liters of very savory pork stock. The stock is good, but also way too ...

I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else.
I'm wondering the best way to go about doing this. I've previously laid ...

I just made beef stock and after cooling the stock in the pot I skimmed the solidified fat off the surface and the walls of the pot. Since I often read 'keep duck fat' when making duck stock/broth and ...

For those who might not know what a low country boil is; it's basically potatoes, corn, sausage, shrimp (and crab or lobster) boiled all together with seasonings (usually seafood boil packets, lemons, ...

I've been making beef broth regularly but last night I forgot to turn my crock pot to low and the bones boiled all night. Does anyone know if this is ok or should I toss the broth And start over? I've ...

I was making turkey broth last night in the oven (turkey bones and leftover meat in a stockpot in a 170 F oven for 6+ hours). I read about this technique on a chef's blog, which I can find if needed.
...

We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days. When I took it out to prepare the soup it was like gelatin. I know that's OK, however at the bottom there was ...

I remember having been in Japan and ate several meals of cold soba. Their cold soba broth taste like soy sauce with only a stint of saltiness; it doesn't taste like it's made of sushi type sweetened ...

I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked in slightly salted water and then incorporated ...

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been:
Beef ...

I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering whether the same effect - breaking down ...

It's that time of year, bean soup and split-pea soup are winter favorites of mine. I don't really care if the soups contain actual meat chunks, but I find the flavor absolutely essential to the soups. ...

I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...

I'm currently making a plain chicken broth with the carcasses. It's currently at a low simmer and will be for the next few hours.
If I place a lid on the pot, will it affect the clarity of the broth ...

I came across a page (http://www.traditional-foods.com/bone-broth/) where the author used the same beef bone 12 times to make stock*. It got me wondering: when I make stock, am I leaving behind that ...

Most store-bought stock/broth packaging contains some claim like "refrigerate after opening, and use within 7-10 days". My bottle of clam juice makes no claims whatsoever about refrigeration or shelf ...

Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go with the ramen. I know of toasted sesame oil and ...

I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stockpot, covered with cold water, and added ...

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...

I had a nice bowl of clear yellow chicken broth which was not salted. To make it more palatable, I added a small spoonful of salt and the below happened. It was much 'foamier' when I first added the ...

I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I will also be adding a meaty smoked ham ...

I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 cups of broth total) so how many 'cubes' ...